Pistachio Thumbprint Cookies with Rose Cashew Cream
Looking to win someone over this Valentine’s Day? Spread the love (or treat yourself!) with these swoon-worthy beauties.
Servings: Makes 24 cookies
For the cookies:
· 4 cups almond meal
· 1/2 cup coconut sugar
· 1/2 cup coconut oil, melted
· 2 teaspoons vanilla extract
· 2 teaspoons baking powder
· 1/4 tsp salt
· 2 flax eggs (2 Tablespoons ground flax seed mixed with 5 Tablespoons water, let sit for 5-10 minutes)
· 1/2 cup pistachios, finely chopped
· To garnish: Dried rose petals (optional)
For the cashew cream:
· 1 cup raw cashews, soaked in water in the refrigerator overnight or on the counter for 4-6 hours
· 1/4 cup nut milk
· 1/4 cup coconut oil, melted
· 2 Tablespoons maple syrup
· 2 Tablespoons sunflower lecithin
· 1 teaspoon vanilla extract
· 1/2 teaspoon rosewater
· Optional: 1 teaspoon pitaya powder OR a couple teaspoons of beet juice for pink color (I used beet powder)
1. Preheat oven to 350°. Combine all ingredients except pistachios in a food processor and process until well combined. Dough should be sticky and feel slightly greasy.
2. Roll dough into 24 1-inch balls. Roll in the chopped pistachios, and place on 2 cookie sheets lined with parchment paper. Using your thumb, make an indentation about 3/4 of the way down into the center of each cookie. You might want to reform the edges of the cookies if any cracks form.
3. Bake cookies in preheated oven for about 12-15 minutes.
4. While cookies are baking, make cashew cream filling by combining all ingredients in a high-speed blender. Blend on high until very smooth (2-3 minutes).
5. When the cookies are done baking, let sit for about 10 minutes or so until cool. Using a spoon, dollop some of the cashew cream into the thumbprint of each cookie. Top with dried rose petals, if using. Store in the refrigerator in an airtight container for up to a week.
Blogpost by Ascend content expert, Ashley Hart